Description
A delicious and nutritious gluten-free pancake recipe packed with protein, perfect for breakfast.
Ingredients
- 1 cup gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup cottage cheese (small curd preferred)
- 2 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 2 tablespoons melted butter, plus more for greasing the pan
- 1 teaspoon vanilla extract
- Optional toppings: fresh fruit, maple syrup, whipped cream, chocolate chips
Instructions
- In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk together the cottage cheese, eggs, milk, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Gently fold together until just combined, leaving a few small lumps.
- Let the batter rest for 5-10 minutes to enhance fluffiness.
- Heat a lightly greased griddle or non-stick frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake, leaving space between each.
- Cook for 2-3 minutes, or until golden brown and bubbles form on the surface.
- Flip pancakes and cook for an additional 1-2 minutes until golden brown.
- Serve immediately with your favorite toppings.
Notes
For the best texture, use small curd cottage cheese and don’t overmix the batter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American